Easy and delicious tandoori gobi tikka made with cauliflower florets that are marinated in yogurt and aromatic spices and grilled to perfection. They are great as vegetarian snacks and are perfect for summer barbecues and parties. Want more? Here is my collection of Indian cauliflower recipes.
'Tandoori' refers to a style of Indian cooking where meat or vegetables marinated in yogurt and spices are cooked in a clay oven (called tandoor). In this recipe, I am using cauliflower and marinating it in tandoori spices. However, I am roasting it on the barbecue instead of the tandoor. Also, check out this recipe to make air fryer cauliflower.
Cauliflower: Use fresh cauliflower and cut them into big florets.
Spices: I use tandoori masala powder and chili powder.
See the recipe card for the full list of ingredients and quantities.
Step 1: In a large bowl, combine all the ingredients for the marinade - yogurt, besan, tandoori masala powder, chili powder, oil, and salt (image 1). Mix well, making sure there are no lumps (image 2).
Step 3: Add the cauliflower florets to it and mix well. Make sure to coat the entire cauliflower (images 3 and 4).
Step 3: Thread the marinated cauliflower onto skewers. Place the skewers on a veggie tray (image 5).
Step 4: Prepare the barbecue for indirect cooking over medium heat - approximately 400 F/200 C (image 6).
Step 5: Place the tray in the barbecue over indirect medium heat with the lid closed. Let it roast for 20-25 minutes (images 7 and 8).
A key element of the marinade is besan (gram flour/chickpea flour). It is important to roast the besan well, taking care it does not burn. Alternatively, you can grind ready-to-use roasted Bengal gram (hurigadle/puthani) into a fine powder and use that instead of besan.
Use thick, plain yogurt in the marination. Greek yogurt can also be used.
Cut the cauliflower into large florets. If the florets are small, they will fall off the skewers.
The time taken to roast the cauliflower florets depends on their size. Keep an eye on it after 17-18 minutes to make sure you don’t overcook it.
Want to make perfect samosas at home? Click here for the samosa recipe.
Serve it with a side of kachumber salad or cucumber raita to balance the heat. It can also be paired with green chutney or any dip of your choice. Pair them with nimbu paani (Indian lemonade) for the perfect summer barbecue.
Leftovers can be stored in the refrigerator for up to 5 days. Place the leftover tikka in an air-tight container and store it. You can reheat it in the oven or an air-fryer. You can also place it on low heat on a griddle/tawa to reheat.
Yes. Follow this recipe and bake the cauliflower in a preheated oven at 400 F (200 C) for 20-25 minutes or until the cauliflower is cooked through.
More cauliflower recipes
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Gobi Tikka / Grilled Indian Cauliflower bites
- 1 large cauliflower
- Wash the cauliflower and remove the leaves and thick stem.
- Cut them into thick florets.
- Dry roast the besan for 2-3 minutes, until the raw smell goes.
- In a large bowl, combine all the ingredients for the marinade. Mix well.
- Add the cauliflower florets to it and mix well.
- Make sure to coat the entire cauliflower.
- Let it marinate for 15-20 minutes.
Roasting in Bbq
- Prepare the barbecue for indirect cooking over medium heat - approximately 400 F/200 C.
- Thread the cauliflower onto the skewers and place the skewers on a veggie tray.
- Place the tray in the barbeque over indirect medium heat with the lid closed.
- Let it roast for 20 minutes.
- If the cauliflower begins to char, cover it with aluminum foil and cook for further 5 minutes or till the cauliflower is cooked through.
- Serve with yogurt dip.